Instructions: Heat the oil in a large , nonstick, oven-proof skillet over medium heat. Add the onion and garlic and saute for 3 minutes. Add the peppers, zucchini, and broccoli and saute for 4 minutes.

Combine the eggs, water, dried seasonings, pepper, and salt. Pour eggs over the vegetables and cook over medium heat for about 8 minutes until eggs look almost set on the bottom.

In a circle, top the eggs with the tomatos. Sprinkle with cheese. Set the oven to broil. Place the skillet in the oven and broil 7 inches from the heat until eggs are set on top and cheese is lightly browned. Watch carefully.

Remove the eggs from the oven and cut into wedges to serve.

This recipe yields 4 servings.

Serving size: 2 eggs, 1/2 cup vegetables.

Comments: Pick up the onions, peppers, zuchini, broccoli, and tomatoes from the salad bar. Eggs are a refrigerator staple (use egg substitutes if desired, to lower the fat and cholesterol count).

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